高温杀菌

基于PCA模型的食品高温杀菌过程故障诊断技术研究

Study on the Faults Diagnosing Technique for the Food High Temperature Sterilization Process Based on PCA Model

流态化食品超高温杀菌技术（FluidizationsolidfoodsUltraHighTemperatureSterilization，FUHTS）是江南大学邓力博士于2006年研发的一种新型食品杀菌技术。

Fluidization Ultra High Temperature Sterilization ( FUHTS ) is a new solid foods sterilization technology created by Deng Li from Jiangnan University in 2006 .

水产软罐头食品的高温杀菌F值计算

Calculation of F Value of High Temperature Pasteurization in Soft Canned Fish Food

虽说雀巢TollHouse生曲奇中的鸡蛋预先经过了高温杀菌，但其他材料同样有可能含有病原体或细菌。因此，公司在产品标签上也明文警告消费者不要直接生吃。

The eggs in Nestle Toll House ` s dough are pasteurized . But other ingredients could contain pathogens or bacteria , and the company warns in product labels not to eat the dough raw .

结果表明：花生奶生产中使用0.2%的分子蒸馏单甘酯与0.12%的CMC－Na，工艺上采用均质，高温杀菌，可获得可靠的稳定效果。

The results show that a reliable stability can be got by producing peanut milk with homogenizing and high temperature sterilizing , and adding 0.2 % distillation glycerin monostearate , 0.12 % CMC-Na into it .

UHT乳是指乳经135～150℃高温杀菌而生产的一种长货架期液态乳。

UHT ( Ultra High Temperature ) processed milk is a long shelf life liquid milk product , which is sterilized in 135 ~ 150 ℃ .

AS-I在日产350吨牛奶生产线的应用UHT乳是指乳经135～150℃高温杀菌而生产的一种长货架期液态乳。

The Application of AS - ⅰ Automation System on Milk Product Line with Output of 350 T Per Day UHT ( Ultra High Temperature ) processed milk is a long shelf life liquid milk product , which is sterilized in 135 ~ 150 ℃ .

超高温杀菌无菌包装与食品加工

Superhigh Temperature Sterilization , Non-germ Packing and Food Processing

防止豆乳超高温杀菌设备跑料的方法及操作注意事项

Method and Operation to prevent the Material Running During the Bean Milk Superhigh Temperature Sterilization

经过超高压处理及高温杀菌后，荣昌烤乳猪主体风味物质的种类均有所减少。

After high pressure treatment and heat sterilization , roasted suckling pig the main flavor substances of the type have been reduced .

肉类、蛋品、鲜玉米、花生、山野菜、豆制品、水产品等食品的高温杀菌。

Fleischgericht , eggs , fresh corn , peanut , wild herb , bean products , marine product food high temperature to kill bacterium .

杀菌后，护色和未护色的板栗仁颜色差异显著，说明合适的护色剂能抑制高温杀菌后的褐变。

After sterilization , color-protecting and uncolor-protecting method resulted different color density , suggesting that appropriate browning inhibitors can inhibit the browning after high temperature sterilization .

测算数值与预测值接近，说明流态化超高温杀菌传热学理论基础和计算方法是合理的。

The computation results of hfp were close to the value predicted , hence the basis of heat transfer theory and the calculation method was advisable .

以池沼公鱼、猪肉为主要原料，结合高温杀菌火腿肠的生产工艺，制成一种鱼肉复合型火腿肠。

Taking pond smelt and pork as key raw , combining with the productive technology of high temperature sterilizing , makes a kind of fish-pork combination ham-intestines .

较系统地介绍了一些较为典型的食品工程高新技术，包括超高温杀菌技术、膜分离技术、高压处理技术、微胶囊技术以及挤压蒸煮技术。

This article systematically introduced some more typical high-tech of modern food engineering , including the technology of the UHT membrane separation , high pressure treatment ,, microencapsulation and extrusion cooking .

采用水源纯净化（去离子）、超膜过滤（微滤）、瞬时高温杀菌工艺可有效防止沉淀形成。

The sediment can be prevented considerably by means of purifying the water source ( antiion ), ultra film filtering ( micro filtering ) and technology of ultrahigh temperature ( UHT ) sterilization .

阐述了冰水均温装置的工作原理、结构组成、性能特点，介绍了该装置在乳品超高温杀菌后的冰水冷却系统中应用的显著效果。

This paper states the principle , structure and performance of ice-water average temperature equipment and describes the significant effect of this unit in application of ice-water cooling system after milk being sterilized by super-high temperature .

高温杀菌和复合杀菌在25℃下贮藏165天，各项指标均符合国家规定的安全标准，而微波货架期较短，安全货架期仅为60天。

High-temperature sterilized and combine sterilized samples stored at 25 ℃ for 165 days were still safe and all indicators met national standards , however , the shelf life of microwave sterilized samples was just 60 days .

结果表明：经高温杀菌后鱼头汤中的粗蛋白、粗脂肪、氨基态氮等基本成分均呈下降趋势，氨基酸含量也发生显著变化，但杀菌对矿物质的影响很小。

The results showed that : The high-temperature sterilization after the head-of crude protein , crude fat , amino nitrogen , and other basic components were significantly decreased , but the sterilization of minerals has little effect .

一些热敏性食品物料经高温杀菌后营养成分损失较大，有时甚至会产生令人难以接受的糊味，影响了产品的品质，食品冷杀菌技术越来越受到人们的重视，脉冲磁场技术应运而生。

After sterilized by high temperature , the quality of some thermosensitive food was influenced seriously for nutrition losing and smell of burnt food creating . So , people have focused on cold sterilization technique , such as pulsed magnetic field sterilization .

目前咸鸭蛋的包装规模化生产一般采用真空包装-高温杀菌工艺，工艺复杂、机械化程度低、包装成本高，且消费产生大量的包装放弃物不可降解，对环境造成污染。

At present , salted duck egg commonly use the vacuum-packing and high-temperature sterilization processes , which was of complex , low degree of mechanization , high costs . In addition , the discarded packaging after consuming are non-degradable and can pollute the environment .

乳酸钙02%，形成的仙草冻弹性高，凝胶性能稳定，能耐121℃高温杀菌而不融化。

The immortal grass / water ratio of 1 ∶ 20,5 % corn starch , 0.2 % β - cyclodextrin and 0.2 % calcium lactate result in immortal grass jelly with high elasticity and stable gelling characteristics , which is not melted when subject to sterilization at 121 ℃ .

研究了筵席快餐食品冷冻过程中的一系列变化以及高温杀菌的主要参数。为筵席食品的工业化生产提供了理论依据，设计了工业化生产筵席食品的工艺路线。

The changes and main parameters pasteurized by high temperature in the freezing process of banqueting snack food were studied , at the same time , the theoretical basis was put forward for the industrial production of banqueting food and technological line of banqueting food produced by industrialization was designed .

SS-8/18型高温高压杀菌装置的设计及其应用

Design and application of model ss-8 / 18 high-temperature , high-pressure sterilizer

最后通过高温瞬间杀菌，保持了竹燕窝的色香味。

Finally , through high temperature sterilizing , we have kept the birds nest flavor .

使用超高温瞬时杀菌，最大限度保持黄豆的营养成分，实现传统风味的大众化饮料。

With UHT technology , we could maximize the maintenance of the nutrition from bean while remaining its original and popular taste .

在有冷藏环境下的条件下，应采取高温巴氏杀菌，提高烧鸡的营养价值及风味。

In refrigerated condition , pasteurizing with high temperature should be adopted to improve the nutritional value and flavor of roast chicken .

SS&8/18型高温高压杀菌装置是中国水科院渔机所研制成功并已批量推广应用的设备。

Model SS-8 / 18 high-temperature , high-pressure sterilizer , developed by Fishery Machinery & Instrument Institute , has been under its way of extensive application .

在加工过程前期低温条件及高温短时杀菌情况下，美拉德反应速率缓慢，对果汁褐变的影响不显著。

At initial processing stage , low temperature and instant high temperature sterilization , Maillard reacts slowly , which has no obvious effect on the browing .

试验用高温高压杀菌锅对油豆腐软罐头进行杀菌研究，确定其最佳杀菌工艺为120℃条件下9min-25min-10min。

In this study , we sterilized bean curd crouton by the retort at high temperature and high pressure . The optimum sterilization conditions were 9 min-25 min-10 min / 120 ℃ .